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BULLETIN 

The NORTH CAROLINA 
STATE NORMAL and 
[INDUSTRIAL COLLEGE 



METHODS sf SAVING WHEAT, MEAT 
SUGAR and FAT 


How to Meet War Problems at Home 


GREENSBORO, NORTH CAROLINA 

NOVEMBER, 1917 


Monograph 







The North Carolina State Normal and In¬ 
dustrial College stands for a public educa¬ 
tional system that will educate all the people. 
The authorities of the Institution regard 
the College as a part of the public school 
system, and believe that it has a duty to 
discharge, not only to those who study with¬ 
in its walls, but to that great body of peo¬ 
ple who, for one reason or another, will not 
enter this or any other school or college. 


Entered at Greensboro, N. C., as second-class matter, under act of Congress 
of July 16, 1894. 




NOVEMBER, 1917 


No. 2 


Vol. VII 


BULLETIN 

OF THE 

North Carolina State Normal 

•\ 

and Industrial College 


PUBLISHED QUARTERLY 


BY THE 

North Carolina State Normal and Industrial College, Greensboro, N, C, 


W. C. SMITH, Editor 


Methods of Saving Wheat, Meat, Sugar and Fat 
How to Meet War Problems at Home 




BY 

# MINNIE L. JAMISON 

Extension Department 
State Normal and. Industrial College 


I 








METHODS or SAVING 
WHEAT, MEAT 
SUGAR and FAT ,a 



HOW TO MEET WAR 
PRORLEMS AT HOME 


n. of D. 

AUG 19 1919 



To the Patriotic Women of North Carolina 
Who Will Wage War Against Waste, and 
Thus Do Their Share to Help. Our Country 
and Our Allies Win a Glorious Victory for 
Humanity. 





BULLETIN 

OF 

The North Carolina State Normal 
and Industrial College 

Greensboro, N. C., November, 1917 

A. METHOD OF SAVING WHEAT 

1. By grinding white flour and saving some of the shorts 
for human consumption—saves 10-15 %. 

2. By grinding in Graham flour—saves 15 %. 

3. By using wheat flour in combination with other food 
products. 

4. By using corn bread once each day. 

These methods will release thousands of bushels of wheat 
for our Allies and our men in camp.- Nor is the economic gain 
the only consideration: a gain in health is the outcome. 

GRADUAL CHANGES NECESSARY FOR WELL-BEING 
OF HUMAN SYSTEM 

The human system does not respond to sudden and direct 
changes, hence the necessity for continuing the use of some 
white flour. Southern people have lived too exclusively on 
white flour and the result shows itself in constipation and 
other anaemic conditions. The use of white flour once each 
day with corn bread for dinner and shorts made into muffins, 
quick biscuits, griddle cakes for a third meal, will soon show 
itself in better physical conditions, and in greater efficiency 
value. Whole wheat, or Graham flour as it is milled in the 
State, actually furnishes a better food than white flour because 
it contains a much larger percentage of mineral matter, vita¬ 
mins and bulky structure, all of which are found principally 
in some of the outer cellulose coverings of the wheat grain— 
the part usually sold as stock feed in the process of making 
white flour. A lack of these important substances in the diet 
causes many of the deficiency diseases—bad teeth, weak bones, 
anaemia, etc. 




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Bulletin of the North Carolina 


Example 1. Have a part of the wheat ground in white flour 
and save one-half of the shorts for human consumption. 
The remainder of the shorts may be mixed with the bran for 
stock feed. 

a. Use the white flour as formerly, and in combi¬ 
nation with white potatoes, sweet potatoes, and 
corn meal. 

b. Use the shorts for muffins, soft biscuit, griddle 
cakes and waffles. 

Example 2. Have wheat ground in Graham flour. 

a. Use for light bread and biscuit, and in combi¬ 
nation with white flour, corn meal, potatoes, 
and soy bean meal. 


RECIPES UNDER EXAMPLE ONE 

SHORTS GRIDDLE CAKES. 

1 Egg %cup shorts 

1 cup milk (sour) 2 tablespoons white flour 

34 teaspoon salt 34 teaspoon soda 

1 tablespoon oil or drippings 1 teaspoon baking powder 
Beat the egg, add milk, salt, oil, shorts and flour. When 
griddle is hot, add baking powder and soda. Bake. 

SHORTS MUFFINS 

1 egg 1 tablespoon drippings or oil 

V/i cups milk 1% cups shorts 

1 teaspoon salt 2 teaspoons baking powder 

Beat the egg, add milk, salt, shorts, drippings, and when 

the muffin pans are hot and greased, add baking powder. Beat 
well, and bake in a hot oven. This requires a higher heat than 
is necessary for white flour muffins. The shorts muffins are 
very satisfying, and are of benefit to those who live sedentary 
lives. Whole families have been cured of habits of consti¬ 
pation by the use of shorts. 

SHORTS BISCUIT 

2 cups shorts 1 teaspoon baking powder 

1 teaspoon salt 2 tablespoons fat 

34 teaspoon soda 134 cups sour milk 





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Mix the dry ingredients thoroughly, add fat, and when the 
oven is hot, add the milk. Toss on a well floured board, roll 
out lightly and quickly and cut. Bake in a quick oven. These 
are sweet, nutty and very wholesome if rolled thin and baked 
quickly. 


LIGHT BREAD 

WHITE FLOUR AND IRISH POTATOES. 

Vi cup milk or water 4 cups cooked potatoes 

4 tablespoons sugar 8 cups flour 

4 tablespoons fat 3^ cake compressed yeast 

13 ^ teaspoons salt cup warm water 

(U. S. Dept, of Agriculture Bulletin) 

Make a very stiff dough, and knead the potatoes into it 
by spoonfuls. This makes three loaves. 


ROLLS 

WHITE FLOUR AND IRISH POTATOES. 

5 cups white flour 2 tablespoons fat 

3 cups mashed potatoes 1 teaspoon salt 

1 tablespoon sugar 1 cake yeast 

% cup warm water, or enough to make stiff dough. 

Make a stiff dough and knead the potatoes into the dough 
by spoonfuls. When light, make into rolls, grease the rolls 
to keep them soft. When light as feathers to touch, bake in 
a moderately hot oven. 

STALE BREAD GRIDDLE CAKES. 

1M CU P S crumbs 1 egg 

2 cups of milk or water 1 teaspoon salt 

1 tablespoon drippings 2 teaspoons baking powder 

;Li-134 cups Graham flour or shorts (depending on freshness 
of crumbs). 

Pour the hot liquid over the crumbs, add flour, fat and 
salt, and when cool add the beaten yolk. When the griddle 
is hot, add baking powder and white of egg. Cook each cake 
on one side until it is set and full of air bubbles, then turn once 
only. 


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Bulletin of the North Carolina 


RECIPES UNDER EXAMPLE TWO 


GRAHAM FLOUR AND SOY BEAN, OR CORN MEAL. 


BROWN BREAD 

3 cups Graham flour 1 cup raisins (with or without) 

Yl cup brown sugar 
% cup molasses 
2 cups sour milk 
1 egg 


1 cup soy bean meal 
or 1 cup corn meal 

1 teaspoon soda (round) 

1 teaspoon baking powder 


In a large bowl mix flour, meal, soda, baking powder and 
raisins. In a smaller bowl beat the egg and add brown sugar, 
molasses and sour milk. Pour the liquid into the dry ingre¬ 
dients and mix quickly. Wet two (1 lb) coffee cans and pour 
batter into them, cover with tight lids, and put into boiling 
water. Steam 13^-2 hours. 

This bread is fine food for school lunches, particularly so 
if cornmeal is used instead of soy bean meal. It is not only 
a rich bread, but is a wholesome substitute for cake. The 
soy bean meal used in combination with the Graham flour to 
make this bread is much higher in food value, as the soy bean 
is rich both in protein and fat, but it is not as well adapted to 
school lunches. It makes a fine food for those working in the 
open air. For soldiers in camp it will serve not only as bread 
and cake, but as a good substitute for meat if taken with either 
sweet milk or buttermilk. 

GRAHAM AND CORN MEAL MUFFIN. 

1 egg 1 tablespoon oil or drippings 

1 cup milk ' 1 cup Graham flour 

Vi teaspoon salt cup corn meal 

2 teaspoons baking po wder 

Beat the egg, add milk, salt, flour and meal, oil, and baking 
powder. Bake in hot greased muffin pans. 

CORN AND CORN MEAL 

Corn is the South’s largest asset when we take stock of the 
war foods. This is true not only because of our record-breaking 
crop of 1917, but because the white corn of the South, when 
ground in the old-fashioned burr mill—water ground meal— 






State Normal and Industrial College 7 

has the entire grain ground, with the exception of a thin outer 
husk, and is of fine food and fuel value, practically the same 
as wheat flour. It is a little richer in fat than flour. The 
germ, or kernel, is retained by the old-fashioned method of 
grinding. It gives corn a higher food value, but is harder to 
keep fresh. The commercial meal of the South is ground by 
modern machinery and bolted. It has better keeping quali¬ 
ties, but lacks the perfection of the water-ground meal. 

The quality of the protein in corn meal is not elastic, as is 
white flour, but is valuable as a tissue builder, and from the 
standpoint of good dietary measures, cornbread should be 
on our table every day—at least once a day. 

HOE CAKE 

The simplest and easiest to follow is the hoe cake. 

Mix equal quantities of water-ground meal with boiling 
water. Stir until the dough begins to stiffen, then let it stand 
a few moments and stir again. Add salt or not to suit the taste. 
Make into pones and put on a hot, greased griddle. Cover 
with a deep pan sufficiently close fitting to hold in all steam. 
Cook slowly until brown, then turn and keep covered until 
the other side is brown and the center is soft and spongy. 

BAKED CORN PONES 

This same hoe cake dough may be made into pones and 
baked in a hot oven. These are excellent, but it requires high 
heat while the same dough baked on a griddle requires high 
heat only at the beginning. 

TO ECONOMIZE IN MEAT USE WITH THE HOE 
CAKE dough 25% of soy bean meal. Add the soy meal after 
the dough has become tough—just before it is made into pones. 
The soy bean meal is very rich, both in fat and protein, and is 
of great value to those working in the open air. It gives the 
bread a rich, nutty flavor. 

' BATTER BREAD. 

1 cup meed 1 teaspoon salt 

1 cup boiling water 1 egg 

2 cups sour milk 1 teaspoon soda (level) 

Scald the meal with the boiling water, add milk, beaten 


8 


Bulletin of the North Carolina 


egg, salt and soda. Bake in a hot oven. Cold rice, grits, 
or Cream of Wheat may be added to this batter. 

Calls are coming to us for the OLD - FASHIONED 
SOUTHERN CORN PONE or Lightbread. The old-fashioned 
corn pone was made light by the action of the wild yeast 
plants, and necessarily took a long time to make and bake it. 
By the use of a little compressed or fresh yeast and 25% 
white flour, practically the same result may be had in much 
less time. 

CORN PONE. 

3 cups corn meal 1 teaspoon salt 

3 cups hot water or milk cake of yeast 

1 cup white flour 

Warm water to make a sponge. 

Make a sponge of the white flour, yeast and lukewarm 
water, and when full of bubbles, add the meal which has been 
scalded and cooled previously. Mix thoroughly, put in a 
greased pan to rise. When light, bake in a hot oven. Good 
with fresh buttermilk and good butter. 

CORN MUFFIN BREAD 

2 cups corn meal I egg (or 3 level tablespoons 

2 cups sour milk of powdered egg) 

1 teaspoon salt 1 level teaspoon soda 

y 2 cup of soy bean meal (with or without) 

Make and bake as any corn muffin batter. The soy bean 
meal is rich both in protein and fat, and is line food for those 
working out in the open. The soy bean is about 39% protein, 
and 19% fat, and for that reason not over 25% should be used 
in the beginning. After the'human system adjusts itself to 
its use, we may safely use 50% in batters with both corn meal 
and whole wheat flour. Soy bean meal retails at 5c per lb. 
at Caraleigh Mills, Raleigh, N. C., or Farmer’s Oil Mills, 
Wilson, N. C. 

The whole grain of corn—the old-fashioned lye hominy— 
may be used, too, to save both wheat and meat. 

HOW TO MAKE LYE HOMINY. 

Clean hardwood ashes are necessary—hickory is best. If 
you have no hopper, punch a few holes in the bottom of an old. 


State Normal and Industrial College 9 

clean tin bucket. Cover the bottom of the bucket with straw 
and fill with ashes. Pour water on the ashes, and let the lye 
drip in a clean vessel. Cover the whole grain of corn with 
the lye, and cook until the outer husk of the corn is loose. 
Rinse well, and rub the corn between the palms of the hands 
to remove the outer husk. Wash, soak over night, and cook 
in water in which the corn has soaked until tender. The fireless 
cooker is a great saver of time in making lye hominy. 

Lye hominy may be served boiled as a vegetable, or if 
browned in bacon drippings is very appetizing. 

For other uses of lye hominy see page 22. 


B. METHODS OF SAVING BEEF, MUTTON 
AND PORK 

(These must be released for the strenuous life of men in the 
trenches.) 

Foods high in tissue building power are beef, mutton, veal, 
lamb, pork, poultry, game, fish, cheese, milk and eggs. These 
are known as complete or efficient tissue building foods. 

The incomplete proteins, or tissue builders, are soy beans, 
dried peas and beans, lentils, nuts, corn, wheat, oats, barley, 
rye, buckwheat and gelatin. These need to be supplemented 
by a small proportion of milk, eggs or cheese to meet the need, 
of the body. The following recipes are worked out to meet 
that need, and to help the patriotic housekeepers of North 
Carolina do their share in aiding our countrymen and 
our Allies to win the war and make the world safe for 
democracy. 

1. Use animal foods that cannot be shipped. 

a. Poultry and eggs. 

b. Rabbit, squirrel, wild duck—game in season. 

c. Fish—fresh, smoked and salted. 

d. Milk. 

f. Skim milk and cottage cheese. 

2. Vegetable foods. 

a. Legumes—peas, beans, peanuts, cow peas, soy 
beans, etc. 


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Bulletin of the North Carolina 


b. Cereals—oats, rye, buckwheat, corn, (do not use 

wheat) 

c. Nuts—hickory nuts, black walnuts, pecans, peanuts. 

3. Bones, bits of uncooked meats, stalks and leaves of 

vegetables in soups. 

4. Left over meats (cooked) in meat substitute dishes. 

a. With corn. 

b. With legumes. 

c. With vegetables. 

5. As far as it is possible, use green vegetables from the 
winter garden and from the pantry shelf for the bulky food. 
By doing this, much of the more expensive tissue-building foods 
may be released for other needs. 

Examples — One or two green or succulent vegetables with 
one starchy vegetable as Sweet or Irish potatoes or lye hominy 
with corn bread and milk for dinner will not only save in protein 
food, but will keep the system in better condition. The green 
vegetables are necessary, summer and winter, to keep the 
machinery of the system in good order. They hold certain 
oils that are necessary for growth and development. 

Example 1. Example 2. 

Turnip greens, potatoes, Snap beans, potatoes, 

onions, *cornbread, corn, cornbread, 

pie, sweet milk. milk. 

Example 3. 

Peas, Bice, Tomatoes, 

Pie and Cheese. 

EGGS. 

EFFECT OF HEAT. 

Heat hardens and toughens albumen. Albumen coagu¬ 
lates below the boiling point. At about 160 degrees F. the 
albumen of the egg is a soft, tender, white jelly; therefore, eggs 
cooked below the boiling point are more digestible and whole¬ 
some. 

SOFT-COOKED EGGS. 

(1) Pour boiling water over the eggs, four to 1 quart; 
cover the vessel, allowing it to stand where the water cannot 


State Normal and Industrial College 


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boil from 7 to 10 minutes, depending on consistency desired. 

(2) Pour boiling water in both compartments of a double 
boiler. Put the eggs in the inner division; keep covered in a 
warm place for 8 minutes. 

(3) Put eggs in cold water; bring the water to the boiling 
point. Serve immediately. 

HARD-COOKED EGGS. 

(1) Let eggs stay in a steamer 40 minutes. This makes 
the most digestible of all hard-cooked eggs. 

(2) Pour boiling water in both compartments of a double 
boiler; put the eggs in the inner division; cover and place on 
the back of the stove, where water will not boil, for 45 minutes. 
The yolks will be granular and the whites will be firm, but not 
tough. Egg yolks cooked in this way are very valuable for 
undernourished children and convalescents. 

(3) Boil 30 minutes. 

POACHED EGGS. 

Break the eggs one at a time in a saucer, and slip them 
into a pan of boiling salted water. Bemove at once to a cooler 
part of the stove, where the water cannot boil. As soon as the 
eggs are set, serve with buttered toast. Sprinkle with pepper 
and salt. Only fresh eggs can be poached. 

SCRAMBLED EGGS. 

Do not beat the eggs. Cut the yolks just enough to mix 
with the white, sprinkle with salt and pepper, pour into a hot, 
greased pan, and cook until set. Now lift the pan slightly and 
at the same time draw back with a spoon the part already set. 
If the cook is careful, this will make a pretty dish of white 
and gold. 

CREAMY OMELET. 

Eggs, 4; cream sauce, cup; salt, Yz teaspoon; pepper to 
taste. Beat the yolks, add cream sauce, salt and pepper; then 
fold in well-beaten whites; pour into a hot, buttered pan, cook 
slowly until set; fold, turn out, and serve at once. 

CREAM SAUCE. 

Milk, 1 cup; flour, 2 tablespoons; white pepper to taste; 
butter, 2 tablespoons; salt, 1 teaspoon. Cream the butter 
and flour: add milk and bring slowly to a boil, stirring all the 
time. Add salt and white pepper. 


/ 


12 Bulletin of the North Carolina 

omelet. 

Eggs, 3; milk, 1 cup; cold grits, 1 cup; salt, Yi teaspoon; 
pepper to taste; butter, 1 teaspoon. Heat the milk and cold 
grits, separate the eggs and add the well-beaten yolks, salt 
and pepper to the milk and grits after it is cool, fold in the 
well beaten whites, and bake in a buttered pan. 

BAKED OMELET. 

Eggs, 4; milk, 1 pint; flour, 2 tablespoons; salt and pepper. 
Beat the yolks of the eggs; add flour, salt and pepper. When 
well mixed, pour in the hot milk, stirring all the time; then fold 
in well-beaten whites; pour in a hot, buttered baking pan, and 
bake in a moderate oven. 

POACHED EGGS IN CREAM SAUCE. 

Milk, 2 cups; butter, 3 tablespoons; flour, 3 tablespoons; 
eggs, 4 to 6; salt and pepper. Cream the butter and flour 
while milk is heating. When the milk is hot, add the creamed 
butter and flour, and stir until smooth. Season with salt and 
pepper. When about ready to serve, drop in the eggs and cook 
just below the boiling point until jelly-like or as hard as you 
wish. 

STUFFED EGGS. 

(1) Boil the eggs by “Method 1” for HABD-COOKED 
Eggs, page 11. Cut in halves lengthwise, mash the yolks to a 
paste, and season with salt, pepper, mustard andv inegar. 

(2) Cut the eggs in halves lengthwise, mash the yolks 
and add about half the quantity of cold minced ham, chicken, 
or tongue. If ham is used, serve with a suspicion of mustard 
and cayenne. If chicken is used, serve with a little parsley. 
If tongue is used, serve with: a few drops of onion juice. 

CREAMED EGGS. 

Hard-boil the eggs; cut into halves. Make a rich cream 
sauce and pour over the eggs, or better still, when stock is left 
from chicken or turkey, make a sauce of it by using J/£ pint of 
stock, 2 tablespoons each of butter and flour. 

Melt the butter, add the flour, stirring steadily to keep from 
burning; pour the chicken stock into the flour and butter, 
and stir until smooth. Add seasoning if necessary; pour over 
the eggs. Serve hot. 


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EGGS SCRAMBLED WITH TOMATO OR CHILI SAUCE. 

Eggs, 4; salt and pepper; water, 1 tablespoon; tomato 
sauce, 34 cup; or Chili sauce, 1 tablespoon. 

EGGS SCRAMBLED WITH CHICKEN GRAVY. 

Eggs, 4; salt, 1 teaspoon; thick chicken gravy, 2 tablespoons. 

Beat the eggs, salt and chicken gravy enough to mix. 
Pour into hot, greased omelet pan, and keep moving so that 
all parts of the egg will be evenly cooked. 

POULTRY. 

SMOTHERED CHICKEN. 

Clean, dress and split the chicken down the middle of 
the back; break the breastbone to make the fowl lie flat; steam 
in a covered pan from 20 to 25 minutes; dredge with flour, 
add salt, pepper and butter, and brown in a quick oven, basting 
every 10 minutes. 

FRIED CHICKEN. 

Clean, dress and cut chicken in pieces; wipe dry; salt and 
pepper, and dredge with flour; put the chicken into hot fat, 
cook only a few minutes at this high temperature; brown on 
both sides then put back on the stove where the chicken will 
cook slowly. Cover as soon as possible with a close-fitting top, 
and leave it covered through out the entire time of cooking. If 
cooked in this way, the meat will be very juicy and tender—not 
hard throughout, yet crisp and brown on the surface. 

ROAST TURKEY. 

Steam the bird until tender. In the meantime prepare 
the stuffing by mixing crumbs, salt and pepper, a little thyme, 
and melted butter. When the fowl is stuffed, season with 
salt and pepper and brown on all sides in the oven. 

DRESSING FOR TURKEY. 

Crumbs, 1 pint or more; salt, 1 teaspoon or more; pepper, 
to taste; thyme, 1 saltspoon; butter, 3 tablespoons; oysters, 
1 pint. 

After the turkey is taken to the table, pan broil the oysters. 
Season with salt, pepper, and butter, and serve over the dressing. 

TO PAN-BROIL OYSTERS. 

Drop 2 tablespoons of good butter in the chafing-dish; add 
the oysters and cook until the oysters plump and the gills curl. 


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Bulletin of the North Carolina 


ROAST HEN. 

Stuff the fowl with crumbs, seasoned with salt, pepper, 
a little thyme, melted butter, and enough water to moisten 
them slightly. Rub the breast and legs with a little oil, and 
place in a hot oven to brown. While the chicken is browning 
make the gravy by melting 2 tablespoons of butter and blend¬ 
ing 4 tablespoons of flour with it. Cook a moment, and add 
1% pints of water. Stir until smooth and creamy. Season with 
salt and pepper. Put the browned chicken and gravy into a 
fireless cooker, and allow it to stand at same temperature three 
or four hours, depending on the age of the fowl. 


RABBIT. 

2 tablespoons bacon fat 1 cup tomato juice 
cup flour 2 tablespoons butter 

1 cup water 2 rabbits 

1 medium sized onion salt and pepper to taste 

Cook the onion to a golden brown in the butter, add tomato 
juice, salt and pepper. Dredge the rabbit with flour, and 
brown in the bacon fat; as soon as the meat is a rich brown, add 
the tomato sauce and water, and cook very slowly until tender 
on the back of the stove or in a fireless cooker. 


PORK. 

SAUSAGE. 

4 pounds meat 1 tablespoon sage 

4 level tablespoons salt 1 teaspoon black pepper 

Red pepper to taste. 

Chop meat, add seasoning and then put through the chop¬ 
per the second time. Use plenty of fat with the meat. 

LIVER PUDDING. 

Use the liver, jowl and heart. Cook very slowly until the 
meat falls away from the bone. Put through a meat chopper; 
return to the fire, bring to the boiling point, add salt, red pepper 
black pepper, and enough meal to make a good thick mush’ 
cook slowly again until the meal is thoroughly cooked; cool’ 
and. when ready to serve, slice and brown in its own fat* 

BRAINS. 

After the brains are thoroughly clean, drop them into 
boiling water, and cook until tender. Drain, pour cold water 


State Normal and Industrial College 15 

over them, and remove the outer skin and clots of blood. 
Allow 2 eggs to a set of brains. Season with salt and pepper 
and scramble like eggs. 

FISH AND OYSTERS. 

Protein is the chief nutritive constituent found in fish, 
just as in meat. Fish are easily digested, except the red-blood 
variety. The latter has the oil distributed throughout the 
body, and is often too rich for semi invalids. The flesh of a 
fresh fish is firm, the eyes are clear, and the scales are bright. 
Fish should be cleaned as soon as possible after leaving the 
market. 

TO CLEAN FISH. 

Remove scales before opening, if the fish has scales. Scrape 
the fish from the tail toward the head with a sharp knife, holding 
the knife flat and slanting. Open the fish from the gills halfway 
down on the under side of the body; remove the intestines. 
The head and tail may be removed or left on as one wishes. 

BAKED FISH. 

23^2 to 3J/2 lbs. fish 1 tablespoon parsley 

13 d? cups bread crumbs 1 saltspoon pepper 

1 teaspoon salt 3 tablespoons butter 

A few slices salt pork. 

Dress the fish for baking, mix the stuffing by melting the 
butter, and adding melted butter, salt, pepper and chopped 
parsley to the crumbs. Stuff fish and sew together. Make 
gashes on sides 2 inches apart and fill with thin slices of bacon. 
Try out a little of the bacon or pork, and drop the fish into the 
hot fat. Cook a moment or two, and then turn the fish over. 
After the fish has been exposed to heat on all sides, put into a 
moderate oven and cook slowly. When the fish is half-done 4 
dredge with flour and add enough boiling water to cover the 
bottom of the pan. Up to this time, the fish had no water in 
the pan; it is baked very slowly in the bacon fat, and basted 
every 10 minutes in its juices and fat. Garnish with parsley 
and lemon, and serve with sauce Hollandaise. 


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Bulletin of the North Carolina 


SAUCE HOLLANDAISE. 

1 cup drawn butter Yi lemon—juice 

2 yolks eggs 1 tablespoon chopped parsley 

1 teaspoon chopped onion Yi teaspoon salt. 

Make a drawn butter by mixing 2 tablespoons of good 
butter and 1 of flour to a paste. Place this over the fire and 
add 1 cup of boiling water gradually, stirring constantly until 
it thickens. Take from the fire immediately and pour over 
the yolks of the eggs, stirring steadily. Add the salt, lemon 
juice, parsley, and onion, and serve. 

DEEP-FAT FRYING OYSTERS. 

Remove all pieces of shell, wash and dry between towels. 
Season the bread crumbs with a little cayenne and 1 teaspoon of 
salt to each cup of crumbs. Beat an egg slightly, dip the 
oysters in the egg, then in the crumbs, and fry in hot, deep fat. 
Fat should be hot enough to brown a crumb of bread in a short 
time. Drain on soft paper. Serve hot. 

PAN-BROILED OYSTERS. 

Remove all pieces of shell; drop in the chafing-dish 1 table¬ 
spoon of butter, add oysters and cook until the gills curl; add 
salt and pepper, and serve on toast. 

OYSTER STEW. 

1 qt. oysters. 1-1 Yi teaspoons salt 

1 pt. milk 3 tablespoons butter 

1 pt. oyster liquor 1 saltspoon pepper 

Heat the milk in a double boiler, add butter, salt and pep¬ 
per. When dinner is ready to serve, drop the oysters in a hot 
heavy pan with 1 tablespoon butter, and broil until gills curl 
and the oysters plump. Pour into the hot milk. Serve at once. 

ESCALLOPPED OYSTERS. 

1 qt. oysters 2 tablespoons flour 

1 teaspoon salt 1 cup milk or oyster liquor 

2 tablespoons butter 1 saltspoon pepper 

2 tablespoons cracker crumbs 

Pan-broil and drain the oysters. Add the creamed flour 
and butter to the hot liquor or milk, stir until smooth. Season 
with salt and pepper. Put the oysters in a baking dish, cover 
with the cream sauce, sprinkle the crumbs over the top and 
bake a few minutes. 


State Normal and Industrial College 


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SMOKED FISH PATTIES. 

2 cups smoked fish Yi cup thick cream sauce 

1 cup mashed potatoes salt and pepper 

Dip patties in egg and fry a golden brown. 

CREAM SMOKED FISH. 

1 cup milk 2 tablespoons flour 

1 tablespoon butter salt and pepper 

fish 

Melt butter, add flour and stir in the milk until smooth 
and thick. Broil the fish and pour the cream sauce over it. 

ESCALLOPPED SMOKED FISH. 

Prepare as creamed smoke fish. Put the fish in a baking 
dish, cover with sauce and a few crumbs, and bake a few 
minutes in a hot oven. 


LEGUMES 

BEAN LOAF. 

1 pint mashed potatoes 1 tablespoon finely chopped 

1 quart cooked beans or peas onion 
K cup thick cream sauce salt and pepper 
Melt drippings, add flour and stir until well blended. Mash 
beans and potatoes through potato ricer. Add all ingredients 
and shape into a loaf. Put a strip or two of bacon over it, 
and bake until well blended. Serve with or without tomato 
sauce, onions, cauliflower or cabbage. No meat is needed when 
bean loaf is served. 

THICK CREAM SAUCE. 

1 tablespoon bacon drippings 3 tablespoons flour 
yi cup milk 

BEAN OR PEA CROQUETTES. 

1 cup mashed potatoes 1 tablespoon drippings 

1 cup mashed peas or beans Yi cup milk 
3 tablespoons flour salt and pepper 

Melt the drippings, add onions, and cook to a golden brown; 
add flour, and, when blended, the milk. Cook until heavy 
enough to drop from the spoon. Combine with other ingre¬ 
dients, allow to stand 2 or 3 hours, then shape into balls or 
croquettes. Dip in egg and crumbs and fry in deep fat. 


18 


Bulletin of the North Carolina 


BAKED BEANS. 

1 quart beans 1 teaspoon mustard 

1 onion yi cup molasses 

34 pound bacon 1 cup tomato sauce 

2 teaspoons salt 2 tablespoons Chili sauce 

Soak beans two or three hours, and when the skins are 

loose, rub them between palms of hands until they are removed. 
Then pour cold water through them and put them in the bean 
pot with the onion, tomato sauce and Chili sauce. Bury the 
pork in the bean pot, add boiling water to the mustard, salt 
and molasses sufficient to cover the beans, and keep them 
covered until the last hour of cooking. Then lift the meat to 
the top and brown. 

BEAN SOUP. 

2 cups beans or peas 1 sprig parsley 

2 cups tomatoes 2 tablespoons butter 

1 quart stock or water 1 tablespoon flour 

1 medium onion pepper and salt to taste 

Use the beans that have been left from dinner. Cook the 
tomatoes, stock, parsley, and beans until tender. In the mean¬ 
time, cook the onions to a golden brown in the butter, and add 
the flour. Strain the tomatoes and beans through a puree 
sieve, pushing all the pulp through, rejecting only the skins 
and seeds. Reheat, and when steaming, add the onion, 
butter and flour. Season with salt and pepper to serve. 
Beans and peas are good vegetable protein. 


PEA OR BEAN SALAD. 

2 cups peas or beans (cooked) 1 grated onion 

1 cup shredded cabbage - Salt and pepper 

2 or 3 sprigs parsley 

French dressing, cooked dressing or mayonnaise may be 
served with this salad. A little curd cheese will balance this 
for a meat substitute. Peas and beans are among the proteins 
that are called “incomplete” and require milk, egg, or some 
form of animal protein in small quantity to meet the body 
requirement. 

cow PEA SOUP. 

1 cup dried peas 2 teaspoons flour 

1 onion Salt and pepper 

2 tablespoons drippings 


State Normal and Industrial College 


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Soak peas over night. Cook in same water until tender. 
Cook the onion in the drippings until tender, and add the flour. 
Season the peas, and press through a ricer or meat chopper. 
Reheat and serve. Peas left from dinner may be used in 
same way. 

BEAN OR PEA SANDWICHES. 

1 cup bean or pea pulp (left oyer) 

1 cup curd cheese or 34 cup grated cheese (American) 
34 cup country nuts 

Season with salt and pepper and enough vinegar, or dressing 
to make good consistency for spreading. 

CURD OR COTTAGE CHEESE. 

HOW TO MAKE CURD CHEESE. 

Set skim milk that has just turned sour in a double boiler 
on the back of the stove until the milk is lukewarm,.or until it 
feels warm when dropped on the wrist. Strain through a 
cheese cloth. Season the curd with salt and sweet cream, 
and serve in place of lean meat. 

CURD CHEESE SALAD. No. 1 

1 lb. curd cheese 3 medium pears (soft) or 

J 41 b. country nuts 34 can of pears 

Serve with mayonnaise or boiled dressing on lettuce. 

CURD CHEESE SALAD. No. 2 
34 lb. curd cheese 3 medium pears 
34 cup country nuts 2 tablespoons stuffed olives (sliced) 
Serve with mayonnaise on lettuce. 

CURD CHEESE SALAD. No. 3 
34 lb. curd cheese 1 tablespoon of onion juice 

I pint string beans (left over) 

Serve with mayonnaise made of Wesson oil. 

CURD CHEESE SALAD. No. 4 
34 lb. curd 1 cup peas (left over) 

Serve with boiled dressing or mayonnaise. 

CURD CHEESE IN DESSERT. 

(Substitute for meat in meal) 

Curd cheese ball—size of a small egg 
Brown bread and butter—sandwich 
Wild plum jelly 


20 


Bulletin of the North Carolina 


PEAR SALAD. 

Soft baked or canned pears. 

2 tablespoons grated cheese to each person. 
Pecans, black walnuts, hickory nuts, or peanuts. 
Serve on lettuce with Wesson oil mayonnaise. This is de¬ 
licious, and is an incentive to can more of the pears that usually 
waste. 


1 pint cooked potatoes 
1 cup shredded cabbage 
1 onion grated or finely 
chopped 


POTATO SALAD. 


1 tablespoon chopped parsley 
34 cup black walnut meats 
(in winter) or 3 eggs (hard 
cooked) in summer 


Mix with mayonnaise of Wesson oil. This is sufficiently 
well balanced to answer for a supper after hard work, with the 
addition of brown bread and fruit. 


STRING BEAN SALAD. 

1 pint string beans 1 hard cooked egg 

1 onion (grated) Salt and pepper 

French dressing 

A meat substitute should be used with this dish, such as 
cheese souffle, or creamed eggs with whole corn. 

STUFFED ONIONS. 

Boil Spanish onions in salted water until nearly tender; 
drain and remove the core. Chop fine a little cold ham or 
beef and mix with the chopped core, adding salt and pepper to 
taste. Stuff the center of the onion with this, cover with 
cream sauce, and bake until tender. 


CREAM SAUCE. 

2 tablespoons butter 2 tablespoons flour 

1 cup milk Salt and pepper 

Melt the butter, add the flour, mix until smooth: then add 
the milk and stir constantly until it thickens. Add salt and 
pepper and pour over the onions. 

STUFFED PEPPERS. 

1 pint cold cooked ham, veal 3 tablespoons flour 
or beef 1 tablespoon drippings 

Yi cup milk Salt and pepper to taste 

Heat the milk, melt the butter, add the flour to the melted 
butter, and when thoroughly blended, pour into the hot milk. 


State Normal and Industrial College 


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Stir until thick, add salt and pepper, and mix with the meat. 
Take the core from the peppers, stuff and bake. 

RAREBIT. 


34 lb. cheese 
*4 cup cream or milk 
34 teaspoon mustard 
1 teaspoon butter 
Melt cheese over hot water, 
milk, and pour into the melted 
Season. Serve on toast. 


34 teaspoon salt 
Cayenne, a dust 
1 egg 
Toast 

drop the whole egg into the 
cheese, stir until it thickens. 


RICE AND CREAMED EGGS. 

Boil rice until thoroughly tender, drain and season with 
butter or cream. Prepare the eggs by the following method: 

HARD COOKED EGGS. 

Pour boiling water in both compartments of a double boiler; 
put the eggs in the inner division; cover, and place on the back 
of the stove where water will not boil for 45 minutes. The 
yolks will be granular, and the whites will be firm, but not tough. 
Remove the shells, and slice or cut into halves and serve in 
cream sauce over the rice. (See ‘ ‘ Cream Sauce ’’ under ‘* Stuffed 
Onions”) 

When there are skins and bones left from a roast chicken, 
the above may be made by boiling bones and skins to make 
sufficient stock to use instead of the milk in the cream sauce for 
the rice and eggs. 

RICE AND CREAMED CHICKEN. 

Mince cold chicken and reheat in the sauce made of stock 
from the bones and skins. Cook the rice so that every grain 
will be separate. Place the creamed chicken in the center of 
the platter, and make a border of the rice. 

SCALLOPED POTATOES. 

Mix cold mashed potatoes with 2 to 4 tablespoons of grated 
cheese, cover with tomato sauce and brown in the oven. 
(See “Tomato Sauce” under “Baked Beans”) 

BAKED CABBAGE. 

Cook the shredded cabbage in boiling unsalted water until 
tender, drain and salt, then cover with tomato sauce and 


22 


Bulletin of the North Carolina 


grated cheese. Bake a few moments in a moderately hot 
oven. (See “Tomato Sauce” under “Baked Beans”) 


CREAMED LYE HOMINY. 


1 . 

3 cups big hominy 
3 eggs 

1 y% cups milk sauce 
Salt and pepper to taste 
2 . 

3 cups big hominy 
1 cup left-over chicken 
\Y 2 cups milk sauce 
Salt and pepper 


3. 

3 cups big hominy 
Y cup cheese grated 
1 cup tomato sauce 
Salt and pepper to taste 

4. 

3 cups big hominy 
1 cup left over beef 
cups tomato sauce 
Salt and pepper 


CREAMED ONIONS. CREAMED POTATOES, 

10 medium spring onions (cooked) 3 cups cooked potatoes 
4 eggs 3 eggs 

1 cup cream sauce V/i cups cream sauce 

Salt and pepper Salt and pepper 


See “How to make lye Hominy” under Methods of Saving 
Wheat, page 9. 

These dishes are made in a pudding dish, and baked long 
enough to heat through and blend the flavors. The creamed 
hominy and potatoes prepared in this way save both meat 
and bread, and are very appetizing. 


t 


C. METHODS OF SAVING SUGAR 

1. Use honey and syrups of all kinds. 

2. Syrup made of peach parings and seeds. 

3. Syrup made of left-over fruit juices. 

4. Syrup made of canned fruit juices. 

5. Make jam and marmalade of culls. 

6. Bake fruit long and slowly to develop fruit sugar. 

7. Dried fruit cooked slowly in little water develops fruit 
sugar. 

8. Sweet potato biscuits or puffs save sugar and flour. 

9. Omit all frostings for cakes. 



State Normal and Industrial College 


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10. Candy making, except with molasses, should be omit¬ 
ted. 

11. Make war cakes. 

12. Use dried fruits to save sugar. 

Three ounces of sugar (6 tablespoons) a day is sufficient 
for body needs. 


BAKED PEARS. 

12 large hard pears 1 inch cinnamon bark 

Z A cup brown sugar A inch ginger root 

Bake in a slow oven with just enough water to cover the 
bottom of the pan until the fruit juices begin to cook out, 
then cook until tender in their own juices. If these are not all 
needed at the meal, sterilize a glass jar and pack—while pears 
are hot. Process five minutes. 


GINGERED PEARS. 

10 pounds pears peeled and quartered 

1Y pounds sugar 

4 ounces ginger root or 2 level tablespoonfuls powdered 
ginger 

J uice and the grated yellow part of the rind of 3 lemons. 

Grind pears through meat chopper. Place all ingredients 
in enameled kettle. Cook for about 2 hours or until amber 
colored and of the consistency of jam. Pack while boiling hot 
in jar No. 5042 or in 4-H jam pot. (Extension Circular No. 11. 
N. C. Dept, of Agriculture) 


TO MAKE JAM OR MARMALADE OF HARD PEARS. 

1 gallon pears 2 oranges 

1 lemon A quantity of sugar 

Grind the fruit in a food chopper, using all except cores, 
seeds and tough membranes. Allow the fruit to reach the 
boiling point, and add A as much sugar as fruit. Cook slowly 
until thick and amber colored. Seal. 


BROWN BREAD 


3 cups Graham flour 
1 cup white meal 
Yz cup brown sugar 

1 teaspoon baking powder 

2 cups sour milk 

This answers for cake as 


1 teaspoon soda (round) 

1 cup raisins 
1 egg 

A cup molasses 
well as well-balanced bread. 


24 


Bulletin of the North Carolina 


SUBSTITUTE FOR FRUIT CAKE. 


1 cup sugar (brown) 

cup Crisco or Snowdrift 
1 egg 

1 cup apple sauce—either dried 

or fresh fruit 

2 cups Graham flour, or 
13^2 cups flour and x / 2 cup shorts 

Saves flour, sugar, fat and eggs. 

PLUM PUDDING. 


1 cup raisins 
1 cup nut meats 
1 teaspoon mixed spices 

1 teaspoon soda (level) 

2 teaspoons baking 
powder 


\y cups suet 
1 cup brown sugar 
1 cup molasses 
1 level teaspoon soda 
1 or more eggs 
y 2 cup lemon juice and rind 


Cinnamon, nutmeg, cloves 
and vanilla to taste 
4 cups flour 

4 teaspoons baking powder 
Yi cup sour milk 
1 cup raisins 
1 cup currants y 2 cup nuts 

Chop the suet, clean the fruit and nuts, and dredge the fruit 
with one-half of a cup of flour used in this recipe. Mix suet, 
brown sugar, cinnamon, nutmeg, cloves, and baking powder 
with the flour. Put soda in the molasses and beat vigorously; 
then add the well beaten eggs, juice and rind of the lemon, 
and the sour milk, and pour into the flour. When well mixed, 
add the floured fruits and nuts; pour into a wet mold and 
steam 3 or 4 hours, then brown in the oven. Serve with plain 
cream or a sauce made of fruit juices. 


PRUNE JELLY. 

2 cups primes V/ 2 cups boiling water 

juice of y 2 lemon _ 1 tablespoon gelatine 

% cup sugar (granulated) 

Cook and seed the prunes and grind in a meat chopper; 
add sugar and lemon juice: soften the gelatine with a little cold 
water; then dissolve with the boiling water, pour into the prunes, 
mix and put into a cool place to mold. 

PRUNE SOUFFLE. 

3 cups prunes y 2 to % cup sugar 

2 eggs—whites 3 tablespoons lemon juice 

Cook prunes in a very little water. When thoroughly 
tender, seed, run through a meat grinder and mix well with the 


State Normal and Industrial College 


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sugar and lemon juice, carefully fold in the beaten whites of eggs, 
and bake in a moderate oven. Serve with plain or whipped 
cream. 

The cheapest grade of prunes may be used for these desserts. 

STUFFED PRUNES. 

Remove the seeds from the cooked prunes by cutting an 
opening down the side. Stuff with nuts and serve with cream 
or whole milk. 


PRUNE WHIP. 

Cook prunes m as little water as possible. When cool, 
remove seeds and run through a food chopper. Sweeten to 
taste, and add juice and rind of 34 lemon. Fold in whites of 
1 or 2 eggs, or two or three tablespoons of whipped cream. 


COFFEE CAKE. 

1 egg % cup flour 

34 cup sugar 2 teaspoons baking powder 

1 teaspoon salt 1 tablespoon brown sugar 

34 cup milk 1 teaspoon cinnamon 

Beat the egg thoroughly, add the sugar gradually, then the 
melted butter, salt, milk, flour, and last, the baking powder. 
Pour into the oiled pan and sprinkle the top with brown sugar 
and cinnamon. Bake in a moderate oven. 

COTTAGE PUDDING. 

3 tablespoons butter 2 to 234 cups flour 

cup sugar 3^ teaspoon salt 

1 egg 3 teaspoons baking powder 

1 cup milk 

Beat the egg thoroughly, add sugar gradually, then add 
butter, salt, milk, and flour alternately, and last the baking 
powder. Bake in a slow oven. Serve with chocolate syrup. 


CHOCOLATE SYRUP. 

I ounce chocolate (4 tablespoons) 134 cups sugar 
% cup boiling water A few drops vanilla 

Melt the chocolate and sugar in a little of the boiling water, 
add the remainder of the boiling water, and boil to a syrup. 
When cool, add a few drops of vanilla. Bottle and keep in a 
cool place. 


26 


Bulletin of the North Carolina 


CHEAP CAKE. 

34 cup butter or substitute y cup milk 

1 cup sugar 1 % cups flour 

2 eggs 3 level teaspoons baking 

34 teaspoon cinnamon powder 

2 doz. raisins 

Cream butter, add sugar gradually, add well-beaten yolks 
and milk, then flour and cinnamon. When oven is ready, add 
the baking powder, floured raisins, and carefully fold in the 
whites of eggs. 

SPONGE CAKE. 

2 eggs Yz cup flour 

Vz cup sugar 34 teaspoon lemon rind 

34 teaspoon lemon juice 

FRUIT PUDDING. 

(Substitute for Pies) 

Pare and cut the fruit and put in a deep pudding dish 
without a crust. If the fruit is juicy, put a cup, mouth down¬ 
ward, in the center to take up the juice; add sugar and water 
(if the fruit needs it) and cover with a top crust. Bake slowly. 
Serve with hard sauce or brown sugar caramel. 

DRIED FRUIT PIE. 

If the fruit is cooked in the water in which it is soaked, with¬ 
out sugar, the flavor will be better. 

When the pastry is ready, put in the fruit, add very little 
sugar, and bake. When ready to serve, put a slight covering 
of honey over the crust. 

FRUIT PIE. 

Fill a pudding dish with fruit if the fruit is juicy put an 
old cup, mouth downward, in the center of the dish, and pack 
fruit around it and over it. Cover with a top crust, and over 
the crust sprinkle a scant spoonfull of sugar. Bake slowly to 
develop the fruit sugar. 

If there is stale bread, use the bread with a slight sprinkling 
of sugar and a few dots of butter to cover the pie instead of 
the top crust. Use no bottom crust. 


State Normal and Industrial College 


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PUMPKIN PIE. 

4 cups pumpkin 1 teaspoon vanilla 

2 eggs l tablespoon cinnamon 

134 cups sugar 1 tablespoon butter 

134 cups milk 

Wash the pumpkin, cut in half, remove the seeds and 
strings, and bake in a moderately hot oven. Mash the baked 
pumpkin, add sugar, yolks of eggs, milk and butter, vanilla 
cinnamon, and whites of eggs. Bake in a deep pudding dish 
without crusts. 

To serve: Cut the crust, which is baked separately, and 
with a tablespoon heap the pumpkin loosely and roughly on 
the crust. 

LEMON PIE. 

2 level tablespoons cornstarch 1 cup water 

3 level tablespoons bread crumbs 1 level tablespoon butter 

1 cup sugar 1 lemon (juice and rind) 

2 eggs large, or 2 medium 

Dissolve corn starch in a little cold water, add sugar, 

butter, and boiling water, and boil until thick and smooth, about 
5 minutes. When cool, add bread crumbs, lemon and eggs. 
Bake the crusts in individual shells, and when they are nearly 
done, fill with lemon custard, using white of egg as a meringue. 
The custard is a thick, heavy mush, but not soft enough to run. 
The pastry is tender, light and flaky. 

PEACH WHIP 

3 cups dried peaches 2 tablespoons sugar 

2 egg whites 

Cook the peaches in the water in which they are soaked. 
When tender, mash fine, add sugar, and fold in whites of eggs. 
Bake in a moderate oven. 

JELLIED PEARS. 

1 tablespoon gelatine ]/% cup sugar 

6 or 8 pears 1 inch cinnamon stick 

Yi lemon 

Core and pare the pears, cut into fourths, and bake or steam 
until tender. Boil the cores and parings in a little water, and 
when tender, strain the juice over the dissolved gelatine. Pour 
over the pears and cool. 


28 


Bulletin of the North Carolina 


COMPOTE OF PEACHES OR APPLES. 

Pare and core the fruit. Cook the parings and seeds in a 
little water until tender. Strain, measure the juice, and add 
one-fourth as much sugar as fruit juice. Boil the sugar and 
juice a few minutes, and add the fruit. Cook until the fruit 
is tender. 

D. METHODS OF SAVING FATS 

1. Save all drippings. 

2. Use drippings from beef, chicken, goose, and save 
butter for table use. 

3. Use bacon drippings instead of butter for all sauces, 
that are blended with or served with coarse meats 
and vegetables. 

4. Gather all nuts—saves fat and protein. 

5. Omit pie crusts—saves labor, fat and flour. Use 
slices of stale bread for top crust—sprinkle lightly w ith 
sugar and small bits of butter to keep toast from 
hardening. 

6. Use cotton seed oil, peanut oil—make dressings of 
Wesson oil. 

7. Use less fried food—saves fat and promotes health. 

8. Use green-leaf vegetables in abundance. They have 
stored in their cells certain oils that are essential to 
growth and development. The leaves of most growing 
plants that are used for greens and salads belong to 
this class—egg-yolk, butter, cream, rich milk and cream- 
cheese, are the other foods in which these “growth deter¬ 
minants” are found chiefly. 

9. Peanut butter may be used to an advantage in school 
lunches. 

10. Peanuts used in salads are a saving both in fat and 
protein. 

About 2-/ 8 ounces fat per person necessary for health: 
3% ounces per person in use now in U. S. 

2 tablespoons equal 1 ounce. 


State Normal and Industrial Collrge 


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E. HOW TO SAVE TIME, STRENGTH, FUEL 
AND FOOD VALUES, BY THE INTELLI¬ 
GENT USE OF THE FIRELESS COOKER. 


During the past year the Rural Club Women of North 
Carolina have studied with enthusiam the art of planning their 
daily routine of work in order to save time for canning, preserv¬ 
ing, drying, and the various other means of conserving perishable 
food-stuffs. 

One of the most valuable lessons has come from the building 
and use of a large, one-compartment fireless cooker, costing 
from $1.50 to $5.00. Those who are already using the cooker 
have learned to plan the work of the day by gathering and 
preparing the vegetables in the cool of the afternoon previous. 
They are left in the iceless refrigerator over night, and are as fresh 
the next morning as when they came from the vines. When 
the breakfast fire is made, the soap stone is put on the stove, 
or in the oven to conserve the heat for use later in the day. 
After the breakfast has a good start on the stove, the meat and 
vegetables for dinner and supper are put on the stove to save 
heat later in the day. By the time breakfast is ready to serve, 
the dinner and supper may be put into the fireless cooker on the 
hot soapstone. 


A WELL BALANCED MEAL MAY BE PUT INTO A 
ONE-COMPARTMENT COOKER ON ONE STONE 


Example 1. 


Peas 

Okra 

Fruit 


Fowl 

Potatoes 

Carrots 


FOWL AND STUFFING. 

Season 1 pint of crumbs with salt, pepper, a little thyme, 
melted butter and enough water to slightly moisten the crumbs. 
Stuff the bird, and rub legs and breast with little oil or drippings, 
and put into the hot oven (breakfast fire) to brown. 

TO MAKE GRAVY. 

While chicken is browning, make the gravy by melting 
2 tablespoons of butter and blending it with 4 tablespoons of 
flour. Cook a moment, and add V /2 pts. of boiling water. 
Stir until smooth, and season with salt and pepper. Set on the 
cooler part of the stove until other foods are ready for cooker. 


30 


Bulletin of the North Carolina 


TO HEAT VEGETABLES. 

In the meantime, put potatoes, peas, carrots, okra, in one 
vessel on the stove to heat in about Yi CU P °f water. Cover 
and allow them to cook until chicken is brown. 

the heat of the stone. —When the stone is hot enough 
to brown a light sprinkling of flour, put it into the cooker and 
quickly put the fowl into the boiling gravy and place it on the 
hot stone in the cooker. Put the vessel of hot vegetables over 
the chicken to answer as a lid, and cover the vegetables with 
a tight lid or plate. (One vessel is placed above another like 
a double boiler or steamer). About one half an hour before 
time to serve, open the cooker and salt the fowl, and season 
the peas, potatoes and carrots with butter or drippings, or 
with some of the gravy from the fowl. Close the cooker until 
time to serve. Serve each vegetable on a separate dish. 

Example 2. 

A POT-ROAST WITH VEGETABLES. 

Chop a tough cut of the round in a little flour and brown in 
a little bacon fat. When brown, add V/i cups boiling water. 
Put into the cooker on the hot soapstone in a vessel large 
enough to hold potatoes, carrots, turnips and onions. The 
vegetables should all be boiling hot when put into the cooker ex¬ 
cept the onions. When nearly tender, open the cooker and salt 
the meat. Serve on a large platter, the brown roast in the 
center with the vegetables around it, and the brown gravy in 
a boat or bowl. This makes a pleasing dish when well seasoned 
and reduces'the labor of dish washing. 

Example 3. 

RABBIT IN CREOLE STYLE. 

Dip the meat in flour and brown quickly in drippings. 
In the meantime, brown an onion in drippings and add 2 table¬ 
spoons of flour. When this is blended, add 2 cups of tomatoes. 
Stir until thick. Strain the tomatoes, or not as you like, over 
the rabbit and put into the cooker with potatoes, carrots, and 
parsnips. These require work over the hot stove while the 
s\one is heating only. Season with salt and pepper. 

SNAP BEANS IN SOUTHERN STYLE. 

If snap beans are wanted in Southern style, the bacon is 
put in a very small quantity of cold water to cook—for 3 quarts 


State Normal and Industrial Collrge 31 

of snaps not over 1 cup of water. After the meat has boiled 
ten minutes, put the beans in to cook and cover. Allow them 
to boil while the breakfast fire is burning—at least % hour. 
This causes the outer cellulose to soften and let down the water 
from the bean cells. Season, and cook in the same vessel 
potatoes, okra, corn on the cob, or any other vegetables. 

& The great drawback in the use of the cooker has arisen 
out of the fact that few people realize that green vegetables 
are from 80-95% water. This water holds valuable mineral 
salts needed for body uses, and when too much water is added 
to green yegetables, there being no evaporation to speak of in 
ttr cooker, the result is an insipid, watery vegetable which no 
one likes. Vegetables started in a small quantity of water are 
cooked in their own juices, and are, of course, sweeter and more 
wholesome. 

FOR BAKING IN THE FIRELESS COOKER TWO 
STONES ARE NECESSARY. 

For graham flour light bread, heat the stones until a 
light sprinkling of flour on the stone turns a rich ten. Put the 
flour on the stone when it is first placed on the stove, or heat 
the stone uhul the thermometer registers 375 F. 

For pies —the flour test should be a dark, rich brown, or 
450 F. Put the fruit in a deep pudding pan. If juicy fruit 
is used, put a cup in the center of the pan to take up the juice 
as it cooks out of the fruit, and cover with a good crust, made 
soft like soft buttermilk biscuit dough, with a little more fat 
in it. Put little or no sugar in the fruit, as the long slow cook¬ 
ing develops the fruit sugar, but put a slight sprinkling of 
sugar over the crust with a bit of butter here and there on the 
crust. This is delicious, and saves much hard work in rolling 
crusts for eight or ten pies. 

Gingerbread bakes at 375^F., or the light tan flour test 
with an asbestos between cake and stones, bottom and top. 

For cakes 3 or 4 inches thick the stone should register 
375 F., or the light tan flour test. A plain cake this size re¬ 
quires an hour to bake. Line the pan with greased paper, and 
place an asbestos mat between cake and upper stone. The 
strongest heat must come from the bottom. 


32 


Bulletin of the North Carolina 


SUBSTITUTE FOR FRUIT CAKE. 


1 level teaspoon flour 
1 teaspoon baking powder 
1 cup raisins 
1 cup nuts 
A pinch of salt 


1 cup brown sugar 
x /z cup Crisco or Snowdrift 
1 egg 

1 cup apple sauce (dried or 

fresh fruit) 

2 cups pastry flour 

Cream the butter, add sugar gradually, add whole egg well 
beaten, the apple sauce and the mixed spices. To the flour, add 
the soda, baking powder, nuts and raisins, and mix well. Mix 
the dry ingredients with the liquids, and bake between stones 
registering 375 F., from V /2 to 2 hours. If the cake seems too 
moist, dry it out in a slow oven 8-10 minutes. This receipe is 
adapted from Apple Sauce Cake by Mrs. Marietta Brown, 
Kinston, N. C. 


A LARGE, INEXPENSIVE FIRELESS COOKER. 

(Cat shown on opposite page) 

A good box 20 inches in length, 20 inches in width, 20 inches 
in depth. (20x20x20) 

1. Put a thick layer (3 inches) of dry sawdust or ground 
cottonseed hulls in the bottom of the box. 

2. Wrap the bottom and sides of a 50-pound lard tin with 
thin asbestos sheeting, and place it in the center of the 
box equidistant from all sides. 

3. Pack the space between the box and the large can—3 
inches—as tightly as possible with clean, dry sawdust or 
ground cottonseed hulls up to within an inch of the top 
of the can. 

4 The packing may be covered with cement, or plaster of 
paris may be dissolved to make a hard finish, or lumber 
may be tongued and grooved to fit around the mouth 
of the can—between the can and the box. 

5. Make a pillow 24 x 24, and fill loosely with the non¬ 
conducting material. 

6. Make a lid to the box, and fasten with staple and hook. 

7. Casters put on the box will make it more convenient. 

This outfit, including two soapstones, will cost from $1.50 

to $3.50. Soapstones should be bought at any firstclass 
hardware store at 50c a piece, or they may be ordered from 
Sears & Roebuck, Chicago. 

To make cement—use six cups of cement, three cups of clean 
sand, and enough water to make a good mush. 














































































































































































































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